Effect of Temperature on the Physicochemical Properties of Tamarind (Tamarindus Indica) Powder

Abstract

The aim of the present investigation is to study the effect of temperature on the physicochemical properties of tamarind powder that produced by a double drum dryer. The temperatures varied from 120 to 140°C, whereas other parameters like drum clearance (0.0254 mm) and drum rotation speed (0.75 rpm) were kept constant. Drying yield, moisture content, pH value, total acidity, bulk density and solubility were analyzed for the powder samples. Higher temperature decreased the moisture content of the powder, but help to the drying yield increased. While the pH values and the bulk density decreases as temperatures rise. Contrary to the total acidity and the solubility increases as temperatures rise.  Index Terms-tamarind (tamarindus indica), drum dryer, physicochemical properties

Mathematical modeling and effect of drying temperature on physicochemical properties of new commercial grape “Kyoho” seeds

“…Increases in temperature consequently generated the vibrations in molecules, which led to the decreased tendency of hydrogen bonds, and thus, the observed decrease in pH in Kyoho seeds. Decreased pH values in our study corroborated the earlier findings reported byPrangpru, Treeamnuk, Jaito, Vanmontree, and Treeamnuk (2017). The WHC and swelling capacity exhibited no significant change with temperature in the range of 303.15-313.15 K, but increase in temperature (323.15-313.15 K) showed higher water holding and swelling capacities than that of 303.15 and 313.15 K. These results are in accordance with studies investigated byVega-Gálvez et al (2015), and they concluded that drying temperatures (323.15-363.15 K) could affect in increased and/or decreased water holding and swelling properties.…”